Chestnut Loaf Cake

Preheat the oven in time so the cake rises evenly.

Tap out any excess flour so the cake isn’t coated with a thick flour layer.

The butter should be really soft to make the batter airier.

Use eggs at room temperature to reduce the risk of the batter curdling.

Stir only until no dry flour is visible to keep the cake moist.

If the filling is very firm, mix it vigorously for a short time until spreadable.

Don't fill the cream all the way to the edges so it stays nicely centered.

Near the end, do the skewer test and cover with foil if the top is browning too much.

This helps the cake set and makes it easier to remove from the pan.

Cooling on a rack lets moisture escape so the crust won't become soggy.

Make sure the cake is completely cool first so the glaze sets nicely.